Black Bean Tacos with Radish Slaw

Here's an example of how throwing together a few simple, inexpensive ingredients can make a meal that's more than the sum of its parts. These tacos don't require much effort at all, and in the end you have a meal that's light yet satisfying, healthy and indulgent. (The taco shells aren't the healthiest thing in the world--that's the indulgent part, but everything else is relatively low in fat and high in fiber--the healthy part.)

Depending on how much hot sauce you use, these tacos can be spicy and fiery, or they can be cool, crisp, and refreshing. In my opinion, a lot of hot sauce and a good bit of the radish slaw makes for the best of both worlds.

Black Bean and Radish Slaw Tacos

(Adapted from Epicurious)

• 5 teaspoons olive oil, divided
• 1 15-ounce can black beans, drained and rinsed
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/8 teaspoon cayenne
• 2 tablespoons fresh lime juice
• 1 bunch radishes
• 2 green onions, chopped
• 1/3 cup chopped fresh cilantro
• 6 taco shells
• 1/3 cup cheddar or 'Mexican' cheese blend, or cojita
• Bottled chipotle hot sauce or other hot sauce

In a large skillet, heat 2 teaspoons oil until shimmering. Add beans, coriander, cumin, and cayenne and heat through while mixing all of the ingredients together and partially mashing the beans. Add salt and 1 tablespoon lime juice. Taste for seasoning and add more spices and/or lime juice as needed. 

Mix 2 teaspoons olive oil and lime juice in medium bowl. Using a mandolin, make matchsticks out of the radishes, and add them to the bowl along with the green onions and cilantro. Add a pinch of salt and toss to coat. Taste for seasoning.

In a toaster oven, toast the taco shells until they're warm and slightly crispy. Fill tacos with beans, cheese, and slaw. Pass hot sauce alongside.

I got a new camera for Christmas/my birthday! I took these pictures when I was just starting to mess around with it: